In a bid to avoid going to the shops as much as possible, my husband and I have been getting inventive in the kitchen.
Something I have had particular success with is my pasta dishes. I love pasta and could eat it with anything but I’ve found it particularly delicious lately when mixed with roasted veg with just olive oil, the juices from the veg and a ladle of pasta water as the sauce (a great solution when pasta sauces and chopped tomatoes have flown off the shelves in supermarkets).
As a self-confessed ‘flexitarian’, I mostly cook vegetarian meals and my ‘lockdown pasta’ has so far always been vegetarian (and would be vegan with the removal of the halloumi).
Here is a basic recipe for you. Vary the quantities for yourself depending on your family size:
- Preheat your oven to around 180 degrees c or gas mark 6/7
- Chop whatever veg you have into large chunks and toss with a tablespoon of olive oil in a roasting dish – I have had success with red onion, shallots, aubergine, chestnut mushrooms, mixed peppers and cherry tomatoes though any combination of these or other veggies would work just as well. I also add halloumi. I never used to roast it but wow I love it even more now that I do. It gives the cheese the texture of chicken without the chewiness!
- Roast the veg for around 30 minutes, stirring half way through
- Boil a pan of pasta in salted water
- When ready to serve, add salt, pepper and oregano to the roasting dish then drain the pasta reserving a ladle of pasta water to pour into the roasting dish
- Stir the pasta in with the veggies and serve!
I hope you find this recipe as easy (so newborn-mum friendly!) and delicious as I do!
Feel free to comment below if you have tried it out and any changes you made!